The brainchild of celebrated chefs Toms Adams and April Bloomfield, this restaurant and B&B offers a delicious farm-to-fork experience.
Dinner, served from Thursday to Sunday, starts with apertifs and snacks in the firelit lounge, before you move to individual tables in the restaurant – a former barn with stone walls and lofty beams – for five courses of seasonal food. Much of the produce is grown on the farm or harvested nearby, so expect treats such as cured duck with rhubarb, Dexter beef with smoked onion, and blackcurrant and pineapple-weed sorbet.
There are also three-course Sunday lunches, plus an on-site bakery offering bread workshops throughout the year. And, if you’re too full to venture far after your meal, you can stay overnight in one of the five guestrooms.